Weekly Planner

A Fiesta Honors Frida Kahlo, Oregon Cider Week and Saké Fest Return, and More PDX Food Events

… including Altabira’s four-course Independence Day feast, a talk by butchery guru Camas Davis, and Arden Wine Bar + Kitchen’s first (and 100 percent female-run) winemaker dinner.

By Natasha Tandler June 25, 2018

Expect al fresco dining and fireworks at Altabira's Fourth of July dinner.

Oregon Cider Week

June 21–July 1, times, locations, and prices vary (see website for details)
Among the 50-plus scheduled events at this statewide festival, you can indulge in a cider-infused poutine from Caves Bier & Kitchen, partake in a night of cider and “apple art activities” at Portland Cider House, or sample Spanish-made and Spanish-influenced sidras at Reverend Nat’s. Or just stuff yourself silly with Blue Star’s limited-edition FinnRiver Black Currant Cider and spicy honey doused brioche donut.

Saké Fest PDX

5:30–9 p.m. Wed, June 27, Oregon Convention Center, $58 in advance, $68 at the door
Thanks to a long-running intercultural epicurean exchange, many Japanese have become smitten with flapjacks from Portland’s very own Original Pancake House—there’s a Tokyo outpost—while Portlanders are downright obsessed with saké, Japan’s rice-based fermented alcohol. Enter Saké Fest PDX, a one-night only event exhibiting 180 bottles of saké alongside an array of locally made bites, from Noraneko ramen to Ranger Chocolates. Tickets provide all-inclusive access to every saké-sampling and food booth, but you may want to beeline it to the “saké cocktail collaboration station,” featuring limited quantities of specialty drinks like Bull Run Distillery’s “Match-Ah Made in Heaven,” a combination of Kamikokoro Momo White Peach Saké and Medeoyeff Vodka infused with matcha green tea.

Arden Wine & Brianne Day Winemaker Dinner

6–8 p.m. Thu, June 28, Arden Wine Bar + Kitchen, $95 per person
Arden Wine Bar + Kitchen’s first winemaker dinner features a spread of food and drinks from a mighty faction of women, including Brianne Day of Day Wines, Arden’s Michelin-starred chef Sara Hauman, and Arden’s head sommelier Kelsey Glasser. Expect a rustic four-course dinner paired with Willamette Valley varietals, some of which will be making their debut.  

4th of July Dinner and Fireworks at Altabira

Seatings from 7–8:30 p.m. Wed, July 4, Altabira, $65 per person not including gratuity and beverages (call 503-963-3600 to reserve)
Fancy a fourth of July feast with front-row seats to fireworks? Altabira City Tavern opens its doors for a four-course al fresco meal on the sixth-floor patio, which offers impressive views of the city. The evening’s fare includes starters such as a watermelon gazpacho and a warm calamari salad with a chickpea puree, entree options like pan-seared halibut or barbecue bourbon chicken, and a choice of one of three desserts (nectarine shortcake, s’mores tart with chocolate fudge, or blueberry hand pie). 

A Feastly Fundraiser Fiesta Honoring Frida Kahlo

6:30–9:30 p.m. Fri, July 6, Cargo, $160 per person
Experiential meal pop-up experts at Feastly have partnered with the world goods purveyors at Cargo, Leah Jørgensen Cellars, and Oaxacan chefs Hector Guerrero and Elizabeth Baena from Chuparrosa supper club to honor the birthday of renowned Mexican artist Frida Kahlo. The fiesta will be jam-packed with a cocktail hour featuring mezcal tastings and hors d'oeuvres (like ceviche and mini street sandwiches with chicharrones), live music from mariachi vocalist and guitarist Edna Vazquez, and a four-course dinner created by Guerrero and Baena. Proceeds from the evening will benefit ¡Salud!, a local non-profit that works to provide health care services to Oregon vineyard workers and their families.

Camas Davis at Powell’s

7:30 p.m. Tue, July 24, Powell’s City of Books, FREE
Hear former PoMo food editor Camas Davis discuss her new memoir, Killing It, which documents her journey moving from journalism to the cut-throat profession of butchery. In case you missed our coverage of her experiences learning to split swine on a French family-run seed-to-sausage farm, let’s just say her story is quite (ahem) juicy.

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